Ingredients: 200g of common flour, 0g of warm water100g, 2g of yeast powder.

Steps:

1. Pour yeast powder into warm water to dissolve, and pour yeast water into flour. The ratio of yeast powder to flour is 1: 100.

2. Stir the flour into a flocculent shape with chopsticks, knead it into a ball, and cover it with plastic wrap for 5 minutes.

3. Add water to the steamer, heat for 5 minutes, then turn off the fire and put the noodle bowl in. Cover the bowl with a piece of gauze or plastic wrap for half an hour.

4, the fermented dough, gently pulled up, has an obvious bee shape.

5. Sprinkle some dry flour on the chopping board and take out the fermented dough to exhaust. Divide the dose again and circle each one.

6. Put gauze on the steamer or brush a layer of cooking oil, put the prepared steamed bread in, and use the residual temperature in the steamer for secondary fermentation, and the secondary fermentation 15 minutes.

7. Direct fire, steam after SAIC 10 min. Don't open the lid immediately after steaming, stew for 2 minutes before taking it out.